| Ingredient |
| 2/3 cup |
Ponzu (brown label) divided |
| 10-12 oz |
lean pork, beef, or chicken cut into bite sizes |
| 2 cloves |
garlic, finely chopped, divided |
| 1 tsp |
grated fresh ginger |
| 1 tbsp |
oil |
| 1 medium |
bell pepper, cut into strips |
| 1 medium |
zucchini, thinly sliced |
| 12 |
asparagus spears, cut into 2 in pieces |
| 8 |
sliced brown mushrooms |
| 1/2 small |
red onion, sliced into crescents |
| 1/2 cup |
lightly packed cilantro leaves |
| 1 tbsp |
cornstarch |
| 1 tbsp |
toasted sesame seeds |
| 4 servings |
hot cooked rice |
| Instruction |
| 1 |
Marinade meat for 30 minutes and drain. |
| 2 |
In wok or large skillet with lid, heat oil over high heat. |
| 3 |
Add meat to hot pan and stir-fry for 3 to 4 minutes or until cooked; remove and set aside. |
| 4 |
Add bell pepper, zucchini, mushrooms and onion; stir-fry for 3 minutes. |
| 5 |
Cover and steam for 2 minutes. |
| 6 |
Add asparagus, cilantro and cooked meat; stir-fry for 2 minutes. |
| 7 |
Combine Ponzu (brown label) and cornstarch. |
| 8 |
Add to stir-fry until the sauce is thick and clear. |
| 9 |
Sprinkle with sesame seeds and serve over hot rice. Makes 4 servings. |
